I think everyone knows the warnings about eating raw cookie dough, because of the uncooked eggs. Fortunately, these use sweetened condensed milk as a liquid replacement for the eggs, but they DO contain uncooked *flour* which has recently become a bit of an issue, too. So eat at your own risk, cookie dough lovers.
Cookie Dough Truffles
Recipe from CakesCottage
½ cup (1 sticks) butter, room temperature
¾ cup packed brown sugar
1 teaspoon vanilla
2 cups all purpose flour
1 can (14 ounces) sweetened condensed milk
½ cup semi-sweet chocolate chips
½ cup finely chopped walnuts or pecans*
1 pound dark chocolate candy coating**
*My family doesn't like nuts in their chocolate chip cookies, so I just upped the amount of chips to 3/4 cup
** I use the pound-plus bars from Trader Joes or the Ghiradelli chocolate wafers available at my local grocery store.
- In a bowl combine butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
- Beat in the flour, sweetened condensed milk and vanilla until incorporated, beating well after each addition.
- Stir in chocolate chips and walnuts. (You can sub more chocolate chips for the nuts)
- Cover with plastic wrap and refrigerate for approx 1 hour, or until firm enough to handle.
- Shape mixture into 1 inch balls by rolling a spoonful in the palm of your hand (I use a melon baller to keep the size consistent.)
- Place on paper-lined baking sheets. Loosely cover and refrigerate for about 20 minutes or until firm again.
- In a bowl, melt dark chocolate candy coating either by placing atop barely simmering water as a double boiler or by microwaving according to package directions. I got tired of dipping truffles about halfway through, so you might consider doing this in batches, depending on how much time you have.
- Dip the cookie dough balls into the chocolate and place on parchment paper. I use a fork to dip and gently shake the excess off before placing on the parchment.
- Let the truffles sit until hard, about 15 minutes.
- Once set, remelt remaining candy coating.
- Carefully drizzle chocolate over truffles either by using a ziplock baggie with a tip snipped off or by dipping a fork and gently shaking it about 2 inches above the truffles. As you can see by the fancy picture, I didn't bother with that part this time. They still tasted fine according to the boys.
- Store in the refrigerator and serve cold. These can also be frozen for longer storage.